Rich, nutty, and topped with a glossy dark chocolate ganache, these cupcakes are the kind of treat that disappears fast — and this batch makes a full dozen, so there's just enough to share (or not). The combination of gluten free flour and almond flour gives the crumb a tender, slightly dense texture that holds up beautifully under that silky ganache topping. Creamy peanut butter is worked into the batter itself, so every bite delivers that deep, roasted flavor rather than just a swipe of filling. One of the trickiest parts of baking without gluten is ending up with something that tastes like a compromise — this one genuinely doesn't. The ganache comes together with just chopped dark chocolate, heavy cream, and a tablespoon of butter, and it sets into a smooth, glossy layer that looks far more impressive than the effort involved. A pinch of flaky sea salt on top is optional, but it pulls the whole peanut butter-chocolate combination into something that feels almost bakery-level. Whether you're cooking for someone with a gluten sensitivity or just want a cupcake that punches above its weight, this recipe is a reliable, crowd-pleasing go-to.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the gluten free flour, almond flour, baking powder, baking soda, and salt until evenly combined.
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